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PRODUCT DESCRIPTION
The origin of the Paccheri is disputed between the regions of Campania and Calabria, however, it is impossible to attribute the birthplace to either one or the other. They are part of the large pasta family with a straight edge cut. “La pacca” which in the Neapolitan dialect translates to “the slap” probably refers to their coarse texture and heavy weight, like a well-aimed slap. The Paccheri are recommended with dense meat sauces that can gather on the inside of the noodle. Alternatively, they can also be served as a baked pasta with a cheesy tomato sauce, even covered with a pie crust.
INGREDIENTS
Grain of hard wheat, water